1 1/4 cups all-purpose flour
1 tablespoon granulateed sugar
1/4 teaspoon salt
1/2 cup (1 stick/4 oz/113g) cold butter
1 egg yolk, beaten
2 to 3 tablespoons cold water
2/3 cup granulated sugar
4 teaspoons cornstarch
1/4 cup lemon juice
1/4 cup water
3 egg yolks, beaten
1/4 cup (1/2 stick/2 oz/56g) butter
1 tablespoon red currant jelly
3 cups sliced strawberries
Preheat oven to 425 degrees F/220 degrees C.
Combine flour, 1 tablespoon sugar and salt in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 1 egg yolk. Stir in enough water with fork just until flour mixture is moistened. Form dough into ball.
Roll out dough between two pieces of waxed paper to 11-inch square. Remove waxed paper. Place into ungreased 9-inch square tart pan with removable bottom. Press into pan; trim excess pastry. Prick bottom and sides with fork. Bake for 15 to 18 minutes or until lightly browned. Cool completely.
Meanwhile, combine 2/3 cup sugar and cornstarch in 1-quart saucepan. Stir in lemon juice and 1/4 cup water. Cook over medium-high heat, stirring constantly, until mixture comes to a boil (2 to 3 minutes). Remove from heat. Stir half of hot mixture into egg yolks. Return mixture to saucepan. Cook, stirring constantly, over low heat until mixture boils and thickens (2 to 3 minutes). Remove from heat. Stir in 1/4 cup butter. Place plastic food wrap on surface of filling. Refrigerate at least 1 hour.
Just before serving, place jelly in small microwave-safe bowl. Microwave on HIGH until jelly is melted (15 to 30 seconds). Cool 5 minutes.
Meanwhile, spread filling into pastry; arrange strawberries on top. Drizzle with jelly just before serving.
Substitute 1 (12-ounce) jar lemon curd for filling.
Prepare and refrigerate filling up to 24 hours ahead.
Roll dough into 11-inch circle. Place into ungreased 9-inch round tart pan with removable bottom.
Makes 9 servings.
Date: March 14, 2006